Chicken Fried Chicken

Chicken Fried Chicken


"A fun chicken recipe the kids can help prepare. They love crushing the crackers. It does not matter if the measurements aren't perfect, just wing it!"

Ingredients 45 m {{adjustedServings}} servings 887 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 887 kcal
  • 44%
  • Fat:
  • 79.6 g
  • 123%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
  2. Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 1690

  1. 2239 Ratings


I like the flavor of the coating! I do have one suggestion. I tried applying the coating the way the recipe calls for (just dip in egg then coating), and also the way I learned in culinary school (dip in flour, then egg, then coating). The latter method was much better the chicken was crispier and much juicier. I will probably make again - thanks!


This is better than the fried chicken from this site's Hall of Fame fried chicken recipe. The crust was thick; it stuck too the chicken and browned beautifully. I added extra spices like recommended by other reviewers: 1T seasoned salt (probably any salted spice would work that had paprika and spices), 1T of garlic powder and several variety of crackers (I didn't have any saltines). Taste the coating, if it is pungent then it probably won't fade. I used 2 eggs and probably 10 skinless boneless breasts. I pounded the breasts in a plastic ziplock bag with a little water so they cooked more quickly. I think one of the KEYS is to keep the oil hot like the recipe states, then turn it down. Every time I added new cold pieces of chicken I would turn the flame up to high, get the oil rolling then turn it down to 3. Also cook the chicken to a dark brown, not light golden brown. Fried chicken is not a quick and easy thing to do so I would recommend doubling this recipe because this chicken is great the next day cold. I always double the size of my recipes, so if you too want some good recipes that are for a large family look to my other reviews.

Butterfly Flutterby

Yum! In case you are wondering, a regular box of saltine crackers has approximately 36 crackers in a sleeve. I put all 36 crackers from the sleeve into my food processor and ground them fine. I added this, the flakes, flour, 1 T of seasoning salt, 1 tsp of pepper, 1 tsp of parsley, 1 tsp garlic powder, 1/2 tsp paprika. I pounded the chicken breasts between two pieces of wax paper on my cutting board, dredged the chicken in 2 beaten eggs and then coated them with the cracker mixture. I placed them in a 13x9 glass dish and baked for 45 minutes. I then melted one stick of butter and poured over the chicken breasts and baked for an additional 5 minutes. We like our chicken extra done. This had a great taste and texture without the bad for you frying! Thank you. Note: This chicken tastes delicious leftover cold the next day!!